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Effect ofAspergillus oryzaeCBS 819.72α-amylase on rheological dough properties and bread quality

✍ Scribed by Sahnoun, Mouna; Naili, Belgacem; Elgharbi, Fatma; Kammoun, Radhouane; Gabsi, Karima; Bejar, Samir

No coin nor oath required. For personal study only.

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